Donburi are one-bowl meals made by combining a serving of Japanese steamed rice with a meat or vegetable based topping. It is delicious, eas to make meal and a must-try for donburi lovers.
With this recipe, I used the Ponzu sauce, it adds a touch of acidity to the Rib Eye Beef. I then topped the dish with Onsen Tomago. It is a traditional Japanese low temperature egg which is slow cooked at 65C. The egg has a unique texture in that the white tastes like a delicate custard and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk.
I also prepared some vegetable tempura to go with the dish!
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- A bowl of cooked Sushi rice
- 600g Rib Eye Steak
- Ground black pepper
For the Ponzu sauce:
- 1/4 cup Kikkoman Ponzu sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
For the Garnish:
- Japanese Rice Seasoning (optional)
- Spring Onion
- Onsen Tomago (I used my thermomix for this) or poached egg
LET’S COOK THE BEEF STEAK
- Rub the steak with a good pinch of sea salt and black pepper.
- Heat a heavy-based frying pan until very hot but not smoking.
- Drizzle some oil into the pan and leave for a moment.
- Add the steak and a knob of butter. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
- Leave to rest on a board or warm plate for about 5 mins.
LET’S PREPARE THE PONZU SAUCE:
6. In a pot, add the Kikkoman Ponzu sauce, sesame oil and honey. Let it simmer until the sauce thickens. Set aside.
7. In a bowl, add in the sushi rice and sprinkle some Furikake, a Japanese rice seasoning which you can buy from your Asian supermarket. Then top the rice with the beef slices, onsen egg and drizzle a generous amount of the ponzu sauce over the beef and rice.
8. Garnish with spring onion and served immediately.
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok